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Building Environmentally Sustainable Restaurants in France Through CSR, GSCM, and Circular Economy
Abstract
The French restaurant industry faces growing environmental challenges despite progressive regulations such as the Anti-Waste Law (AGEC) and the Grenelle II Act. This study explores how sustainability practices and regulatory frameworks influence business strategies in French restaurants. Using a multi-method approach, including a systematic literature review, policy analysis, and case studies of fine dining, chain, and independent restaurants, the study examines how Corporate Social Responsibility (CSR), Green Supply Chain Management (GSCM), and Circular Economy (CE) drive sustainability adoption. Findings reveal that large chains implement structured programs, while SMEs struggle due to financial and regulatory barriers. However, consumer demand and CSR-driven initiatives are key enablers of sustainability improvements. To build a more resilient and sustainable restaurant sector, the study advocates for targeted policy adjustments, SME-specific financial incentives, and industry-wide collaboration to accelerate sustainability adoption across the sector.
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